Filipino cooking Methods
1.Sinigang
Cooking with water and adding a sour agent from fruit or vegetable. May be meat, fish or fowl.
2.Inasnan
Food preserved with salt. May be broiled and can be meat, fish or vegetables.
3.Pinaksiw
Cooking fish with vinegar, just a little water and spices. May be with or without vegetables.
4.Nilaga
Boiling fish, fowl or meat with water.
5.Pangat
Cooking fish with a little water with or without a souring agent.
6.Halabas
Cooking with salt and almost no water. Cooks from the juice of the shellfish or crustacean.
7.Pinais
Food wrapped in leaves like banana or alagao and then steamed.
8.Pesa
Boiling sautéed fish with ginger, vegetables and patis.
9.Sinuam
Boiling ssautéed fish or shellfish in ginger and pepper leaves.
10.Pasingao
Steaming fish, meat, fowl or shellfish.
11.Inihaw
Broiled over live charcoal. May be meat, fish or root crops.
12.Dinaing (broiled or fried)
Fish cut at the back and opened like a butterfly.
13.Tinapa
Blanching fish and soaking it until golden brown.
14.Pinausukan
Smoking fish, meat and fowl just before eating.
15.Binuro
Salting foods like talangka (small crabs), alimasag (crabs), bangus (milkfish), hito (catfish), dalag (mudfish), eggs or vegetables.
16.Kinilaw
Food marinated in vinegar and spices (saviche or raw).
17.Ginisa
Basic use of lard, garlic and onions for almost everything meat, fish, fowl or vegetable.
18.Ginataan
Cooking fish, crustaceans, vegetables and root crops in coconut milk.
19.Inadobo
Cooking with vinegar and spices. May be meat, fish or vegetables
Filipino Cooking and recipes.. 